Flour & Polenta

Our Italian pizza flour 00 is a special soft wheat flour from Venice which is suitable for making delicious, thin and very crispy pizzas. The dough is extremely elasticated, so it should be made the day before. The high proportion of...

Durum or hard wheat is a grain variety which is mainly used in France for baguettes and in Italy for pasta. It is particularly protein rich and therefore the dough made from it is particularly elastic. In Germany, hard wheat...

Finely ground corn for traditional Italian polenta. Traditionally, polenta is served very simply: poured over with cold milk, melted butter and Parmesan or like pasta with a sauce. But it also serves as a supplement to stewed,...

White polenta is served in Veneto as a side to fish and seafood. Polenta bianca, grit of a white corn variety, is discreet in the taste, but very fine in combination with other subtle flavours such as fish, seafood and...